STRAWBERRY RICOTTA CAKES
Try this Strawberry Ricotta Cakes recipe from the cookbook 'Honey & Co. At Home' by Sarit Packer and Itamar Srulovich - you won't be dissapointed.
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line the cake tins with baking paper (we like to use a circle of baking paper pushed into each tin). Use a large at spoon or a mixer with a paddle attachment to cream the butter and the sugar together until fluffy and creamy. Slowly add the egg yolks, one at a time, and beat until smooth. Add the corn flour, ground almonds, ricotta, seeds from the vanilla pod, lemon zest and salt, and mix well to form a smooth batter. Whisk the egg whites to soft peaks and gently fold into the cake batter till well combined. Transfer the batter into your pre-lined tins - about 120 g/4 1⁄4 oz. in each. Remove the green stems from the strawberries and, depending on their size, cut into halves or quarters. Arrange them in a formation on top of each cake and sprinkle with the vanilla sugar. Place the tins on a tray in the center of the oven for 15 minutes, then rotate the tray and bake for a further 10 minutes before serving. These cakes can be served warm straight from the oven or kept in the fridge for up to 2 days. Bring back up to room temperature to serve.
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